Prep Time: 5 Mins

Cook Time: 25 Mins

Total Time: 30 Mins


1-litre full-fat milk
250 ml cream

1/3 cup powdered sugar

1/3 cup powdered sugar
6 numbers powdered cardamom
12 roughly chopped pistachios (optional)

Few strands of Saffron, soaked in 1 Tbsp of warm milk for 15 minutes.


  • Heat milk and cream in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity.
  • Keep stirring occasionally. Add powdered sugar, cardamom powder and roughly chopped nuts combine well and keep churning on medium flame,
  • stirring till it further reduces to almost one-third of its original quantity. It will turn to the consistency.
  • Turn off the flame and allow to cool. Once cool, place the mixture in the fridge for a few hour, transfer the ice-cold mixture into kulfi moulds
  • and close the lids.
  • Leave the kulfi moulds in the deep freezer and allow to set overnight/at least 5-6 hours, on one occasion the kulfi sets, situate the kulfi mould
  • in lukewarm water for a few seconds to help it un-mould easily.
  • Pop in ice cream stick in the kulfi and serve. You can garnish with more nuts.